In French gastronomy, ''cuisine bourgeoise'' is the home cooking of middle class families as distinguished from elaborate restaurant cooking, ''
haute cuisine
''Haute cuisine'' (; ) or ''grande cuisine'' is the cuisine of "high-level" establishments, gourmet restaurants, and luxury hotels. ''Haute cuisine'' is characterized by the meticulous preparation and careful presentation of food at a high pric ...
'', and from the cooking of the regions, the peasantry, and the urban poor.
The ''cuisine bourgeoise'' has been documented since the 17th century: Nicolas de Bonnefons, ''Le Jardinier françois'' (1651) and ''Les delices de la campagne'' (1684); François Menon, ''Cuisinière bourgeoise'' (1746); and Louis Eustache Audot, ''Cuisinière de la campagne et de la ville'' (1818). Starting in the 19th century, a series of
cookbooks go beyond simply listing recipes to teaching technique: Jule Gouffé, ''Livre de cuisine'' (1867); Félix Urbain Dubois, ''École des cuisinières'' (1887).
[ Barbara Ketcham Wheaton, review of Paul Aratow, translator, Marie Ébrard, ''La bonne cuisine de Madame E. Saint-Ange'' (English), ''Gastronomica'' 6:3:99''f'' (Summer 2006) {{JSTOR, 10.1525/gfc.2006.6.3.99]
In the late 19th century,
cooking school
A cooking school is an institution devoted to education in the art and science of cooking and food preparation. There are many different types of cooking schools around the world, some devoted to training professional chefs, others aimed at amate ...
s such as ''
Le Cordon Bleu'' and
magazines
A magazine is a periodical publication, generally published on a regular schedule (often weekly or monthly), containing a variety of content. They are generally financed by advertising, purchase price, prepaid subscriptions, or by a combination ...
such as ''
La Cuisinière Cordon Bleu
''La cuisinière Cordon Bleu'', also spelled as ''La cuisinière cordon-bleu'', was a culinary magazine started in the late 1890s by French journalist Marthe Distel. The magazine offered recipes and tips on entertaining. To prompt readership, the m ...
'' and ''
Le Pot-au-Feu'', emerged in Paris to teach cooking technique to bourgeois women.
Pellaprat's ''La Cuisine de tous les jours'' (1914) and
''Le Livre de cuisine de Madame Saint-Ange'' (1927) come from those cooking schools.
In the United States,
Julia Child, who studied at the ''Cordon Bleu'', contributed to ''
Mastering the Art of French Cooking
''Mastering the Art of French Cooking'' is a two-volume French cookbook written by Simone Beck and Louisette Bertholle, both from France, and Julia Child, who was from the United States. The book was written for the American market and publishe ...
'' (1961), co-written with
Simone Beck
Simone "Simca" Beck (7 July 1904 – 20 December 1991) was a French cookbook writer and cooking teacher who, along with colleagues Julia Child and Louisette Bertholle, played a significant role in the introduction of French cooking technique ...
and
Louisette Bertholle.
Notes
French cuisine